Spicy Cornbread Mini-Muffins |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 3 |
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These are perfect for making 3 dozen mini muffins to take to a potluck. Basting the muffin tin with melted butter and dusting with cornmeal are an essential step to getting a marvelous crispy exterior to the muffins. To add more kick, do not seed the jalapenos and add an extra one. Ingredients:
1 cup all-purpose flour |
1 cup yellow cornmeal |
1/4 cup white sugar |
4 teaspoons baking powder |
1/2 teaspoon salt |
1 teaspoon garlic powder |
1 1/2 cups finely shredded cheddar cheese |
1 cup milk |
2 eggs |
1/4 cup vegetable oil |
3 canned jalapeno peppers - stems and seeds removed and peppers finely diced |
1/4 teaspoon vanilla extract |
1 tablespoon butter, melted - divided |
3 tablespoons yellow cornmeal, or as needed - divided |
Directions:
1. Preheat oven to 425 degrees F (220 degrees C).
2. Whisk flour, 1 cup cornmeal, sugar, baking powder, salt, and garlic powder together in a bowl. Mix Cheddar cheese into dry ingredients until coated.
3. Beat milk, eggs, vegetable oil, jalapeno peppers, and vanilla extract together in a separate bowl until well mixed. Make a well in the Cheddar cheese mixture and pour egg mixture into the well; stir just until combined. Batter should be slightly lumpy.
4. Brush 18 mini muffin cups with melted butter; spoon about 1 teaspoon cornmeal into each mini muffin cup, tilt pan to coat muffin cups with cornmeal, and tap out the excess. Spoon batter into each muffin cup to about 2/3 full.
5. Bake in the preheated oven until lightly browned, 11 to 12 minutes. Allow to cool 5 minutes in the pans before removing to finish cooling.
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